@firstandfull: I thought I could kick things off with a fun recipe! These Breakfast baked potato skins are topped with sautéed greens, soft scrambled eggs, crispy chopped bacon. I like to serve mine with a healthy dollop of #compliant pesto. It’s a great way to change things up if you have a few extra minutes in the morning.
5 Russet Potatoes, washed and dried
8-10 pieces of bacon
3 C Uncooked Spinach
1 clove of garlic
2 tbsp ghee, melted (or you could use olive oil)
Arugula Pesto (optional)
1.Preheat the oven to 400 degrees. (Skip this step if using air fryer)
2.Rub the potatoes with olive oil and kosher salt. 3.Place in the oven for 45 minutes or till crispy on the outside and done on the inside. If using the Air Fryer, cook on 390 degree for 30-40 minutes.
4.Removed cooked potatoes from the oven/ air fryer and cut in half horizontally.
5.While the potatoes cool down, prepare the scrambled eggs.
6.Prepare the garlicky sautéed spinach: Sauté spinach in olive oil with 1 clove of minced garlic. Season with salt and pepper, to taste.
7.Cook the bacon. (according to the package) Roughly chop.
8.Scoop out most of the flesh of the halved potatoes. Reserve for another recipe. (If you baked the potatoes, place skins back in the oven for 8 minutes for maximum crispiness.) 9.Brush the inside of the potato skins with melted ghee or avocado oil, top with scrambled eggs, sautéed spinach, and chopped bacon.
10. Top with a dollop of pesto (optional). Enjoy!
For the original post, head to firstandfull.com and search "Breakfast Baked Potato Skins" or Google "FirstandFull Breakfast Baked Potato Skins"
#junewhole30 @firstandfull #whole30recipe